Easy Grill Recipes

Stop Light Kabob

1 pound lean beef, cubed
2 tablespoons olive oil
salt and pepper to taste
Green vegetable (green pepper, zucchini, etc.)
Yellow vegetable (squash, yellow pepper, etc.)
Red vegetable/fruit(cherry tomato, red pepper, etc.)

Chop meat and vegetables into 1 inch cubes. Brush with olive oil, salt and pepper. Place on a wooden skewer in order to make a stop light. Cut off sharp ends. Grill for 8 minutes, turning every 2 minutes.


Asian Grilled Shrimp

2 pounds jumbo shrimp (prawns), precooked
2 tablespoons olive oil
juice of 1 lime
1 teaspoon Thai fish (anchovy) sauce
1 teaspoon brown sugar
2 garlic cloves, minced

Stir marinade ingredients into a large mixing bowl. Mix well, add shrimp, and toss to coat well. (Optional: add Thai chilies for some heat.) Cover and refrigerate for 2 hours.

Skewer shrimp and cook on hot barbecue for 3-4 minutes, then turn and repeat until crispy and golden in color.

Remove from skewers and serve on a bed of steamed Jasmine rice or on a lightly toasted bread bun. Drizzle with lime juice and garnish with fresh cilantro (coriander), green onions, and bean sprouts.


Grilled Lamb Cutlets

These lamb cutlets are "French cut" (carved from a rack of lamb). These cutlets have very little fat and the trimmed bones make it easy for kids to eat at a picnic or barbecue. De-lish!

French trimmed lamb cutlets (4 pounds)
2 tablespoons olive oil
juice of 1 lemon
2 cloves garlic, crushed
1 teaspoon dried rosemary
cracked pepper

Dip:
1 small container ricotta cheese
1 teaspoon extra virgin olive oil
1 teaspoon dried mint
cracked pepper
salt

Place lamb cutlets in a dish. In a small bowl mix remaining ingredients and pour over lamb. Stir around and turn cutlets to cover with marinade. Refrigerate and let marinate for 2 hours.

Grill lamb cutlets on high for 2 to 3 minutes on each side. Serve immediately with ricotta cheese dip.

More recipes coming soon!